Festive Peppermint Cheesecake Cookies Recipe for Sweet Joy

Crisp winter nights always call for a delightful peppermint cheesecake cookies experiment in my kitchen.

Sweet aromas waft through the house, promising something magical.

Creamy textures blend with cool mint sensations that dance across taste buds.

My grandmother’s classic baking techniques inspire these delectable treats.

Each bite combines rich cream cheese with refreshing peppermint notes that spark joy.

Delicate cookies promise a festive experience that feels both comforting and exciting.

This recipe will become your new favorite winter indulgence.

Tips for Mint Balance and Cookie Shape

• Chill Dough Strategically: Refrigerate the cookie dough for at least 30 minutes to prevent spreading and create a more concentrated flavor profile during baking.
• Measure Ingredients Precisely: Use exact measurements for flour, baking powder, and extracts to ensure the perfect texture and balanced peppermint taste.
• Handle Candy Canes Carefully: Crush candy canes into fine, uniform pieces to distribute the peppermint flavor evenly and create a consistent texture throughout the cookies.
• Glaze with Finesse: Adjust the milk quantity gradually when making the glaze to achieve the ideal drizzling consistency, preventing it from being too runny or too thick.
• Cool Completely Before Decorating: Allow cookies to cool entirely on a wire rack to prevent the glaze from melting and ensure a beautiful, crisp finish.

How to Store Peppermint Cheesecake Cookies Properly

• Store cookies in an airtight container between parchment paper layers for up to 5 days at room temperature or 7 days in the refrigerator.
• Place cookies in a freezer-safe container, separating layers with wax paper, and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies briefly in the microwave for 10-15 seconds to restore softness and enhance the peppermint flavor. Avoid overheating to prevent them from becoming tough.
• Keep the glaze separate when storing to prevent cookies from becoming soggy. Drizzle glaze just before serving for the best taste and appearance.

Favorite Drinks to Pair with These Cookies

• Sip Peppermint Hot Chocolate
• A rich, creamy hot chocolate infused with peppermint schnapps complements the cookie's minty flavor profile. The warm beverage enhances the cookie's sweetness while providing a cozy, festive drinking experience.
• Serve with Vanilla Bean Ice Cream
• Scoop creamy vanilla bean ice cream alongside these cookies for a delightful temperature and texture contrast. The cool, smooth ice cream balances the cookie's peppermint intensity and creates a luxurious dessert moment.
• Pour Moscato d'Asti
• Select a slightly sparkling, sweet Moscato d'Asti wine that mirrors the cookie's sugary notes. Its light, fruity character and gentle effervescence perfectly complement the peppermint and white chocolate elements.
• Brew Peppermint Mocha Latte
• Craft a homemade peppermint mocha latte with espresso, steamed milk, chocolate syrup, and a touch of peppermint extract. This warm, indulgent drink echoes the cookie's flavor profile and provides a sophisticated pairing.

Flavored Spins on Peppermint Cheesecake Cookies

Gluten-Free Peppermint Cheesecake Cookies: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.

Vegan Holiday Cookies: Substitute butter with coconut oil, use plant-based cream cheese, replace eggs with flax eggs, and select vegan white chocolate chips for a dairy-free version.

Low-Sugar Festive Treats: Swap granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the classic peppermint flavor profile.

Chocolate Mint Variation: Substitute white chocolate chips with dark chocolate chips and add cocoa powder to the dry ingredients for a rich chocolate-mint combination.

Peppermint Cheesecake Cookies for Festive Flavor

• Perfect for whipping up festive cookies that bring instant cheer to family gatherings and seasonal celebrations.
• Beginner-friendly recipe with simple steps and standard kitchen ingredients, allowing even novice bakers to create professional-looking desserts without complicated techniques.
• Adaptable recipe lets you adjust peppermint intensity by controlling extract amounts, and optional glaze adds extra sweetness for those wanting more indulgent cookies.
• Make dough in advance and refrigerate, enabling stress-free baking during busy holiday seasons and allowing flexible preparation around hectic schedules.

Everything to Get for Peppermint Cheesecake Cookies

• Butter: Provides rich, creamy base for tender cookies.
• Cream Cheese: Adds moisture and tangy flavor to the cookie dough.
• Granulated Sugar: Sweetens and helps create a light, crisp texture.
• Eggs: Bind ingredients and provide structure to the cookies.

• Vanilla Extract: Adds warm, classic baking flavor.
• Peppermint Extract: Gives signature cool, minty taste to the cookies.
• White Chocolate Chips: Adds sweet, creamy pockets of chocolate.
• Crushed Candy Canes: Provides festive crunch and intense peppermint flavor.

• All-Purpose Flour: Creates the base structure of the cookies.
• Baking Powder: Helps cookies rise and become light.
• Salt: Balances sweetness and enhances overall flavor.

• Powdered Sugar: Creates smooth, sweet drizzle.
• Melted Butter: Adds richness to the glaze.
• Milk: Adjusts glaze consistency.
• Red Food Coloring: Provides festive holiday appearance.

How to Mix and Shape Peppermint Cheesecake Cookies

Step 1: Whip Creamy Base

• Softened butter
• Cream cheese

Beat butter and cream cheese in a large bowl until velvety smooth. Add granulated sugar and blend until incredibly light and fluffy. Incorporate eggs one by one, ensuring each merges completely. Stir in vanilla and peppermint extracts for a delightful flavor profile.

Step 2: Mix Dry Components

• All-purpose flour
• Baking powder
• Salt
• White chocolate chips
• Crushed candy canes

Whisk flour, baking powder, and salt in a separate bowl. Gently fold dry mixture into wet ingredients, mixing just until combined. Carefully fold in white chocolate chips and crushed candy canes for extra texture and holiday cheer.

Step 3: Chill and Prepare

Cover cookie dough and refrigerate for at least 30 minutes. This crucial step helps develop richer flavors and makes the dough easier to handle.

Step 4: Bake to Perfection

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded dough balls onto sheets, spacing them two inches apart. Bake 10-12 minutes until edges turn golden brown. Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

Step 5: Create Festive Drizzle

• Melted butter
• Powdered sugar
• Peppermint extract
• Red food coloring
• Milk

Whisk melted butter with powdered sugar. Add peppermint extract and red food coloring. Gradually incorporate milk until glaze reaches perfect drizzling consistency. Generously drizzle over cooled cookies and sprinkle with additional crushed candy canes for a magical finishing touch.

Peppermint Cheesecake Cookies Recipe

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4.6 from 14 reviews

• Total Time: 27 minutes
• Yield: 24 1x

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Description

Festive peppermint cheesecake cookies blend creamy cheesecake swirls with classic holiday cookie charm. Candy cane sprinkles and rich cream cheese create irresistible winter magic for cookie enthusiasts.

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Ingredients

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Main Ingredients:

• 1 cup (227 grams / 8 ounces) unsalted butter, softened
• 1 package (227 grams / 8 ounces) cream cheese, softened
• 2 large eggs
• 1 ¼ cups (250 grams) granulated sugar

Dry Ingredients:

• 2 ½ cups (320 grams) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (175 grams) white chocolate chips
• ½ cup (75 grams) crushed candy canes (plus extra for topping)

Flavor and Glaze Ingredients:

• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 ½ cups (180 grams) powdered sugar
• 2 tablespoons unsalted butter, melted
• ½ teaspoon peppermint extract
• 13 tablespoons milk
• 1 drop red food coloring

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Instructions

1. Craft a creamy base by whipping softened butter and cream cheese until silky smooth, incorporating granulated sugar to create a light, airy texture.
2. Introduce eggs individually, blending thoroughly after each addition, then infuse with vanilla and peppermint extracts for a vibrant flavor profile.
3. Sift together flour, baking powder, and salt in a separate vessel, then gently fold into the wet mixture until just combined.
4. Delicately incorporate white chocolate chips and crushed candy canes, distributing evenly throughout the dough.
5. Chill the mixture in the refrigerator for a minimum of 30 minutes to firm up and enhance handling.
6. Preheat the oven to 350F (175C) and prepare parchment-lined baking sheets.
7. Portion the chilled dough into rounded balls, strategically placing them with ample spacing on the prepared sheets.
8. Bake for 10-12 minutes, watching for delicate golden edges that signal perfect doneness.
9. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
10. For an optional finishing touch, whisk melted butter with powdered sugar, peppermint extract, and a hint of red food coloring.
11. Thin the glaze with milk until it reaches a luxurious drizzling consistency.
12. Artfully drizzle the glaze over cooled cookies and sprinkle with additional crushed candy canes for a festive flourish.

Notes

• Chill dough thoroughly to prevent spreading and ensure thick, chewy cookies that hold their shape perfectly during baking.
• Use room temperature ingredients like butter and cream cheese to create smoother, more evenly mixed dough that blends seamlessly.
• Crush candy canes finely for better distribution and smoother texture, ensuring every bite has a delightful peppermint crunch.
• Adjust peppermint extract carefully to control intensity, starting with small amounts and tasting to prevent overwhelming mint flavor.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 210
• Sugar: 15g
• Sodium: 80mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg